Ginny Sher wrote:
> On Tue, 29 Mar 2005 20:19:27 GMT, Joseph Littleshoes
> > wrote:
>
> >Dave Smith wrote:
> >
> >> wrote:
> >>
> >> > I'm looking for a few new ideas for using walnuts.
> >
> >If anyone is interested i have precise instructions
> >for maple walnut ice cream (refrigerator tray method).
> ---
> >Joseph Littleshoes
>
> Yes, please post the ice cream recipe. Sounds good.
Here you go Ginny
..
Maple walnut ice cream
----------------------------
1 cup real maple syrup
[won't be as well flavoured with imitation maple syrup]
3 egg yolks, beaten
1/4 tsp. salt
1 tsp. vanilla extract.
3 egg white, stiffly beaten
1 cup whipping cream, beaten to a thickened "custard" like consistency
1/2 cup skinned, chopped walnuts.
Place maple syrup in upper part of a double boiler, and heat, but do not
boil, over hot water.
Then, stir in the lightly beaten egg yolk with salt until well
blended.
Cook, stirring constantly, over hot water, until mixture thickens.
Remove from water, and add vanilla extract. Chill. When cold, fold in
the stiffly beaten egg white, alternately with the cream which has been
beaten to a custard like consistency.
Freeze in a loaf pan to a mushy consistency, or until a layer is frozen
1 inch from side of pan. Remove from freezer and scrape and stir from
bottom and sides of pan. Then beat until smooth incorporating at the
same time the chopped, skinned walnuts. Return to freezer and freeze
for 3 hours.
---
Joseph Littleshoes